BKNG 100 - Artisanal Breads

Credit Hours: 3
Lecture Hours: 1
Laboratory (or Other) Hours: 5

Other Course Attribute(s): APOA, HBCE

Prerequisite(s): None
Restriction(s): None

Corequisite(s): None

This course provides students with an in-depth understanding of the roles and function of bread ingredients, production of artisanal bread products, and an understanding of a variety of breads produced for sale. Students will adapt common bread formulas to meet changing trends, and also produce traditional breads from around the world.

Student Learning Outcomes of the Course:

Identify commonly used bread ingredients and explain their functions.
Explain the historical development of bread making.
Produce a variety of artisanal breads using written formulas or demonstrated techniques.
Explain the natural sponge process and compare with additive-derived sours.
Recognize and apply available and emerging technologies.
Adhere to classroom policies and demonstrate/exhibit professional behavior.